I am using the Peter Dixon Tallegio recipe to try again to make a wash rind cheese (that stays soft). Am also treating some of this batch at a higher temp (54f) to promote B-linen growth and will wash with Marc to see if I can impart anything like an epoisses flavor. The control group of Tallegio are aging at ~45f in another cave (not as low temp as peter's recipe recomends but that is where I age my Camemberts),